Chef Yess B, of Yess’s Curbside Diner, offers this summer recipe. Her food truck offers farm-to-curb meals regularly at lunch in Red Bluff and at events throughout the Norths tate. You could find this choice on the truck’s board if you stop by in summer.
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After years of hodge-podging recipes with variations galore, I’ve found the perfect baked apple: not too sweet, not too much like a single serving pie, and no unnecessary mask of butter, sugar, and oat streusel topping.
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Photo by Sara Calvosa Olson
Pumpkin pie used to be by far my favorite thing. Now a butternut squash version of this pie, with a nice Santa-shaped hat of whipped cream dusted in fresh nutmeg, has usurped its place. Butternut squash is bright, sweet, full of its own beautiful flavor, … Read More
This Cali’flour Pear Tart recipe and many more can be found at califlourfoods.com/blogs/recipes.
This old-fashioned baked dessert uses up a lot of bread crumbs, but it’s fine to mix and match types of bread.
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12 fresh figs (approximately 1 ounce each), stems trimmed 12 fig leaves approximately 5 inches long, washed and dried, stems trimmed (available at some farmers’ markets and from growers) 4 ounces unsalted butter at room temperature 2 tablespoons of granulated sugar 4 ounces heavy whipping cream whipped to medium peaks |
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1 tablespoon butter 3 cups plus 2 tablespoons flour 4 eggs 1 cup sugar Zest of one whole lemon ¾ cup local extravirgin olive oil ⅔ cup milk 1 tablespoon lemon extract or liqueur 1 tablespoon baking powder ¾ cup local honey 3 sprigs lavender
Preheat oven to 325°. Grease |
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